Carrot and brown butter purée

PT15M

Share recipe

Ingredients

Metric

Imperial

Carrot and brown butter purée

1
Peel and roughly chop the carrots. Cook in salted boiling water until soft, for approximately 10 minutes
2
Meanwhile, cook the butter in a pan until it turns a nutty brown colour. Pass the through a fine sieve and set aside in a jug
  • 100g of butter
3
Transfer the carrots to blender and blitz into a smooth purée. Remove the plug from the blender and slowly stream in the brown butter until combined
4
Season to taste and serve
Share recipe